Sausage cranberry stuffing has been my absolute go-to for holiday meals for years, and I’m so excited to share this incredibly easy recipe with you. I remember my first Thanksgiving trying to make stuffing from scratch, and it was a disaster! But then I discovered this simple method, and wow, what a difference. The aroma of savory sausage mingling with the tartness of cranberries and warm herbs fills my kitchen and instantly makes everyone feel cozy. This homemade sausage cranberry stuffing is truly the best way to bring a festive touch to your table. Let’s get cooking!
Why You’ll Love This Sausage Cranberry Stuffing
Get ready to impress your guests with this amazing dish! This easy sausage cranberry stuffing is a total winner for so many reasons:
- It’s incredibly easy to make, perfect even for beginner cooks.
- The combination of savory sausage and tart cranberries is a flavor explosion your taste buds will thank you for.
- It smells absolutely divine while it’s baking – a true holiday aroma!
- This homemade sausage cranberry stuffing recipe is versatile and can be customized to your liking.
- It’s the perfect savory side dish that complements any festive meal.
- You can even adapt it for special diets, making it a crowd-pleaser for everyone.
- It’s the best sausage cranberry stuffing for Thanksgiving or any holiday gathering.
Ingredients for Sausage Cranberry Stuffing
Gathering these ingredients is the first step to making the most delicious sausage stuffing with cranberries. I always try to use day-old bread because it soaks up the flavors so much better. Here’s what you’ll need for this easy sausage cranberry stuffing recipe:
- 1 pound bulk pork sausage – choose your favorite, it adds so much savory depth
- 1 cup chopped yellow onion – about one medium onion, for that sweet aromatic base
- 1 cup chopped celery – adds a nice subtle crunch and earthy flavor
- 1/2 cup (1 stick) unsalted butter – the foundation for sautéing our aromatics
- 8 cups cubed day-old bread (such as French or sourdough) – the star of any stuffing! Using stale bread is key for texture.
- 1 teaspoon dried sage – a classic herb for stuffing that brings warmth
- 1 teaspoon dried thyme – complements the sage beautifully
- 1/2 teaspoon salt – to enhance all the flavors
- 1/4 teaspoon black pepper – for a little kick
- 1 cup fresh or frozen cranberries – these add a lovely tartness and festive color
- 1 1/2 cups chicken or vegetable broth – to bring everything together and ensure moistness
How to Make Sausage Cranberry Stuffing
Whipping up this incredible sausage and cranberry stuffing recipe is easier than you think! Follow these simple steps to create a side dish that will be the star of your holiday table. The aroma alone is worth it!
- Step 1: Prepare the Base
First, let’s get that savory foundation going. In a large skillet over medium heat, cook your bulk pork sausage until it’s beautifully browned and nicely crumbled. Don’t forget to drain off any excess grease – this keeps the stuffing from getting too heavy.
- Step 2: Combine Dry Ingredients
While the sausage cooks, grab a large bowl. Add your cubed day-old bread, dried sage, dried thyme, salt, and black pepper. Give it a good toss to distribute those lovely herbs and seasonings evenly throughout the bread cubes.
- Step 3: Mix and Moisten
Now, add that cooked sausage and vegetable mixture to the bowl with the bread. Stir in the fresh or frozen cranberries for that pop of tartness. Gradually pour in the chicken or vegetable broth, tossing gently until the bread is just moistened. You want it damp, not soggy, for the best texture in this cranberry sausage stuffing.
- Step 4: Bake the Stuffing
Transfer your glorious mixture to a greased 9×13 inch baking dish. Cover the dish tightly with foil. Pop it into your preheated oven at 350°F (175°C) and let it bake for 20 minutes. This initial baking steams the stuffing, ensuring it’s tender inside.
- Step 5: Crisp the Top
After 20 minutes, carefully remove the foil. This is where the magic happens for that perfect crunch! Return the dish to the oven, uncovered, and bake for another 10-15 minutes. You’re looking for a beautiful golden brown top with slightly crisp edges. Your homemade sausage cranberry stuffing is almost ready to serve!
Pro Tips for the Best Sausage Cranberry Stuffing
Want to elevate your stuffing game? I’ve picked up a few tricks over the years that make this best sausage cranberry stuffing recipe absolutely shine. These tips will ensure your stuffing is moist, flavorful, and perfectly textured every single time.
- Use day-old, slightly dried-out bread. It absorbs the liquid better without becoming mushy. I usually cube mine and leave it out overnight.
- Don’t overmix the ingredients once you add the broth. Gently toss until just combined to maintain a lighter texture.
- Taste and adjust seasonings before baking. The flavors meld as it bakes, so a quick taste test helps ensure perfection.
- For an extra layer of flavor, consider toasting the bread cubes for about 10 minutes before starting the recipe.
What’s the secret to perfect Sausage Cranberry Stuffing?
The real secret to perfect sausage stuffing with cranberries is using good quality day-old bread and not over-moistening it. The bread should be tender but still hold its shape. Also, don’t skip the browning of the sausage and veggies; that builds so much flavor! For more tips on achieving the perfect texture, check out this guide on vegetable preparation techniques.
Can I make Sausage Cranberry Stuffing ahead of time?
Absolutely! You can prepare the entire mixture (steps 1-3) up to 24 hours in advance. Store it covered in the baking dish in the refrigerator. Just add it directly to the oven, and you might need to add about 5-10 minutes to the covered baking time since it will be cold.
How do I avoid common mistakes with Sausage Cranberry Stuffing?
A common pitfall is making it too soggy by adding too much broth or using fresh bread. Another mistake is not browning the sausage and aromatics enough, which leads to a less flavorful stuffing. Finally, don’t skip the final uncovered baking step; that’s crucial for that lovely crispy top!
Best Ways to Serve Sausage Cranberry Stuffing
This savory sausage cranberry stuffing is so versatile and makes the perfect companion to a variety of dishes. It’s not just for Thanksgiving, though it truly shines then! I love pairing it with roasted turkey or a juicy ham for a classic holiday spread. For a less traditional but equally delicious meal, try serving it alongside pan-seared pork chops or even roasted chicken. The tartness of the cranberries and the savory sausage create a wonderful balance that complements rich meats beautifully. It’s also fantastic as a hearty side for pot roast or a simple roast beef.
Variations of Sausage Cranberry Stuffing
This sausage stuffing cranberry bread recipe is wonderfully adaptable! Whether you have dietary needs or just want to mix things up, there are several delightful ways to prepare it. These variations ensure everyone can enjoy this holiday favorite, from simple swaps to complete makeovers.
Gluten-Free Sausage Cranberry Stuffing
To make a delicious gluten-free sausage cranberry stuffing, simply swap out the traditional bread cubes for your favorite gluten-free bread. Ensure the broth you use is also certified gluten-free. It bakes up beautifully!
Vegan Sausage Cranberry Stuffing
Creating a vegan sausage cranberry stuffing is easy! Substitute the pork sausage with a plant-based sausage crumble and swap the butter for vegan butter. Use vegetable broth instead of chicken broth, and you’ve got a fantastic vegan option.
Nutrition Facts for Sausage Cranberry Stuffing
This easy sausage cranberry stuffing is a hearty and flavorful side dish. Here’s a breakdown of the estimated nutritional information per serving (recipe makes 8 servings):
- Calories: 450
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Protein: 18g
- Carbohydrates: 40g
- Fiber: 3g
- Sugar: 8g
- Sodium: 700mg
- Cholesterol: 70mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Sausage Cranberry Stuffing
Don’t let any of this delicious baked sausage cranberry stuffing go to waste! Once it’s cooled slightly after baking, I like to transfer any leftovers to an airtight container. This helps keep it fresh in the refrigerator for about 3 to 4 days. If you’ve made a big batch and want to save some for later, you can also freeze it! Wrap individual portions or the entire dish tightly in plastic wrap, then in aluminum foil, and it should keep well in the freezer for up to 3 months. When you’re ready to enjoy it again, simply thaw it overnight in the fridge. For reheating, I usually pop it back into a baking dish, cover it with foil, and warm it in a 350°F (175°C) oven for about 20-25 minutes, or until heated through. You can also microwave individual portions for a quicker reheat, though the oven method gives you that lovely slightly crisp texture back!
Frequently Asked Questions About Sausage Cranberry Stuffing
What is the best type of bread for sausage cranberry stuffing?
For the most delicious sausage stuffing with cranberries, I always recommend using day-old, slightly stale bread like French baguette or sourdough. This type of bread absorbs the savory juices and flavors without becoming mushy. You can cube your bread and leave it out on the counter overnight to achieve the perfect texture for this Thanksgiving sausage cranberry stuffing.
Can I add other ingredients to my sausage cranberry stuffing?
Absolutely! This easy sausage cranberry stuffing recipe is very forgiving. Many people love to add chopped pecans or walnuts for extra crunch, or even some sautéed mushrooms for an earthy depth. A pinch of nutmeg or a splash of orange zest can also add a unique twist to your holiday sausage cranberry stuffing.
How do I make sausage cranberry stuffing moist but not soggy?
The key to achieving that perfect balance in your homemade sausage cranberry stuffing is to use day-old bread and to carefully control the amount of broth. Start with the amount specified in the recipe and toss gently. The bread should be moistened but not swimming. If you prefer a moister stuffing, you can always add a little more broth, a tablespoon at a time, until you reach your desired consistency.
Can I prepare sausage cranberry stuffing in a slow cooker?
While I haven’t personally tested a slow cooker version of this baked sausage cranberry stuffing, some people have success. You would likely cook the sausage and vegetables separately, then combine all ingredients and cook on low for 2-3 hours, stirring occasionally. However, you won’t get the lovely crispy top that makes this recipe so special.
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Favorite Sausage Cranberry Stuffing: 1 Easy Recipe
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This easy sausage cranberry stuffing is a savory and delicious side dish perfect for Thanksgiving or any holiday meal. It features a flavorful combination of sausage, cranberries, and bread, making it a crowd-pleasing favorite.
Ingredients
- 1 pound bulk pork sausage
- 1 cup chopped yellow onion
- 1 cup chopped celery
- 1/2 cup (1 stick) unsalted butter
- 8 cups cubed day-old bread (such as French or sourdough)
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup fresh or frozen cranberries
- 1 1/2 cups chicken or vegetable broth
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, cook the bulk pork sausage over medium heat until browned and crumbled. Drain off any excess grease.
- Add the chopped yellow onion and celery to the skillet with the sausage. Cook until the vegetables are softened, about 5-7 minutes.
- In a large bowl, combine the cubed day-old bread, dried sage, dried thyme, salt, and black pepper.
- Add the cooked sausage and vegetable mixture to the bread mixture.
- Stir in the fresh or frozen cranberries.
- Gradually add the chicken or vegetable broth, tossing gently until the bread is moistened but not soggy.
- Transfer the sausage cranberry stuffing mixture to a greased 9×13 inch baking dish.
- Cover the dish with foil and bake for 20 minutes.
- Remove the foil and bake for another 10-15 minutes, or until the top is golden brown and slightly crisp.
- Serve your delicious homemade sausage cranberry stuffing warm.
Notes
- For a gluten-free sausage cranberry stuffing, use gluten-free bread cubes.
- For a vegan sausage cranberry stuffing, substitute plant-based sausage and vegetable broth.
- Adjust the amount of cranberries to your preference.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 70mg
